Mini Cream Cheese Profiteroles

Heat the milk, add the butter, a pinch of salt, then, stirring continuously, add the flour and mix until lump-free. It's ready when the dough separates from the sides of the pot. Continue stirring for another 2-3 minutes, then remove from the heat and let it cool for a few minutes so the dough isn't too hot when you add the eggs.

Once slightly cooled, using an electric whisk, beat in the eggs one by one, mixing thoroughly after each egg, then spoon the dough into greased and floured muffin tins.

Many people pipe the dough onto a baking sheet lined with parchment paper, but baking in muffin tins is a foolproof method, ensuring the dough won't spread and will have a nice shape, so this is recommended for those who want to play it safe.